Raspberry and Almond Shortbread Thumbprints Tasty Recipes

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Raspberry and Almond Shortbread Thumbprints

"Shortbread thumbprint cookie packed with raspberry jam, and drizzled with glaze."

Ingredients :

1 cup butter, softened
2/three cup white sugar
half teaspoon almond extract
2 cups all-purpose flour
half of cup seedless raspberry jam
1/2 cup confectioners' sugar
3/four teaspoon almond extract
1 teaspoon milk

Instructions :

Prep : 30M	Cook : 36M	Ready in : 1H15M

Preheat oven to 350 levels F (175 stages C).
In a medium bowl, cream collectively butter and white sugar until smooth. Mix in half of teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 half inch balls, and area on ungreased cookie sheets. Make a small hole inside the middle of every ball, the usage of your thumb and finger, and fill the hole with preserves.
Bake for 14 to 18 mins in preheated oven, or till gently browned. Let cool 1 minute on the cookie sheet.
In a medium bowl, blend together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle gently over warm cookies.

Notes :

Reynolds® Aluminum foil can be used to hold food moist, prepare dinner it flippantly, and make smooth-up simpler.

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